Cheesy Corn and Chicken Soup

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Corn is good for digestive system and is used in different cuisines all over the world. Today's soup uses the combination of corn and chicken. Vegetarians can use pumpkin or bottle gourd replacing the chicken. As always, you can use your preferred variant of cheese to give a local taste to the soup. This soup is quite mild and can be made spicy with added ingredients. You can also add some legumes in this soup to increase the nutritional value. You can add corn in this soup in two different ways. Either you can blend all the quantity in a smooth paste or you can keep some part of it into a coarsely grounded form. I've used the former approach for this soup. Let's make this yummy and healthy soup.

Cheesy Corn and Chicken Soup
Cheesy Corn and Chicken Soup
Author:

Creamy chicken and corn soup

Enjoy this simple yet extremely appetizing soup preparation made with fresh corn and boneless chicken pieces which is flavored with mild and pungent spices.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 6

Ingredients:
  • 250 gm boneless chicken
  • 1 cup corn
  • 1/4 tsp white pepper powder
  • 5 cups vegetable stock
  • 1 tsp corn flour
  • 2 tsp clarified butter
  • 100 gm Parmesan cheese (grated)
  • pinch of paprika
  • pinch of garlic powder
  • 3 tsp olive oil
  • salt to taste

Instructions:

  1. Wash chicken and corn under running water.
  2. Cook both of them in a pressure cooker with 1 liter of water for about 15 minutes.
  3. Drain excess water and blend them into a paste with 1/2 cup of water.
  4. Heat olive oil in a deep sauce pan and pour the blended paste in it.
  5. Switch the flame to low and season it with white pepper powder, paprika, garlic powder and salt.
  6. Add half the quantity of vegetable stock with clarified butter.
  7. Continuously stir while simmering it on a low flame for about 8 minutes.
  8. Add corn flour, Parmesan cheese and the rest of vegetable stock.
  9. Once stir well and close the lid.
  10. Simmer for 10 minutes and switch off the flame.
  11. Serve hot with bread or oatmeal biscuits.

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